ERININNEPAL Profile - (18008143)

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Recipe Reviews 8 reviews
Banana Cream Pie I
I used this as a starter to make a chocolate banana Kona cream pie. Here's what I modified: I made a chocolate graham cracker crust, then gave it a layer of chocolate ganash (always a good idea). For the pudding, I first steeped one cup of the milk (I used whole) in coffee to give it an additional flava. So glad I did! It was awesome. I arranged half of the bananas over the ganash layer, then mixed the other half into the pudding after it had cooked, and I also set aside some pudding without banana so I could spread that over the top so there was no banana exposed (so it couldn't turn brown). When I was ready to serve, I whipped up some fresh cream to layer on top, then shaved some dark chocolate on top. Amazing! Still banana-y, but with a twist.

0 users found this review helpful
Reviewed On: Jun. 22, 2013
Jo's Rosemary Bread
I've made this many times, but this time I experimented by replacing the yeast with my sourdough starter. I had to do some math to make the conversions and I ended up having to do it by weight, and it ended up like this: 255 g flour, 195g water and 90g of 100% hydration (equal weight water/flour) sourdough starter. I did put in a little over a 1/4 tsp yeast to make sure it would rise. All the other ingredients were the same. It took about 5 hours to rise and it turned out fabulous! I think next time I would leave out the yeast entirely to give an even slower rise = better sourdough flavor. Yum!

0 users found this review helpful
Reviewed On: Nov. 13, 2012
Butter Flaky Pie Crust
This did NOT work for me! I made it all the way through adding the water fine, but after adding 4 Tablespoons the dough was like soup! I guess I should have been paying more attention to the dough and not to the recipe.

1 user found this review helpful
Reviewed On: Feb. 16, 2012

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